Table 1.
Dietary modifiers in test meals from a study by Conway et al. (8)
| Meal* | Subjects consuming the meal (n) |
Fe (mg) |
Ascorbic acid (mg) |
Animal tissue (g) |
Phytate (mg) |
Ca (mg) |
Polyphenols from tea (mg) |
|---|---|---|---|---|---|---|---|
| 1 | 40 | 13·1 | 260 | 0 | 0 | 188 | 0 |
| 2 | 20 | 14·9 | 129 | 0 | 108 | 172 | 0 |
| 3 | 10 | 16·7 | 87 | 0 | 161 | 176 | 0 |
| 4 | 10 | 16·7 | 87 | 0 | 161 | 176 | 227 |
| 5 | 10 | 11·6 | 82 | 0 | 0 | 85 | 0 |
| 6 | 10 | 11·8 | 84 | 0 | 0 | 460 | 0 |
| 7 | 10 | 11·9 | 85 | 0 | 0 | 98 | 0 |
| 8 | 10 | 12·1 | 87 | 0 | 0 | 473 | 0 |
| 9 | 10 | 14·9 | 129 | 0 | 108 | 481 | 0 |
| 10 | 19 | 13·4 | 129 | 0 | 0 | 171 | 0 |
| 11 | 10 | 13·4 | 129 | 0 | 0 | 480 | 0 |
| 12 | 9 | 12·8 | 44 | 0 | 0 | 205 | 0 |
| 13 | 9 | 12·8 | 44 | 0 | 0 | 205 | 227 |
| 14 | 10 | 13·4 | 8 | 0 | 0 | 171 | 227 |
| 15 | 10 | 11·3 | 8 | 0 | 0 | 72 | 0 |
| 16 | 10 | 11 | 8 | 100 | 0 | 119 | 0 |
| 17 | 11 | 11·3 | 85 | 100 | 0 | 132 | 0 |
| 18 | 10 | 3·1 | 260 | 0 | 0 | 188 | 0 |
*
In meals 1–17, 10 mg of exogenous iron chloride was added to ensure that Fe absorption could be detected.